Jerk Pork Burgers with Pineapple Salsa
and seared plantains
- Jalapenos (opt) - 1, diced, seeded if you want less heat
- Pork, ground - 1 lb (sub any ground meat)
- Jerk seasoning - 2 tsp (sub Cajun seasoning)
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Avocados - 1, mashed
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Hamburger buns - 4
- Pineapple salsa (ingredients listed separately) - ~1/2 cup
- Onions, red - 1/4, chopped
- Jalapenos (opt) - 1/2, diced, seeded if you want less heat
- Pineapple cubes - 1 cup, diced
- Cilantro - 2 Tbsp, chopped
- Limes - 2 tsp, juice of
- Plantains, large - 3, peeled and sliced (ripe plantains resemble bananas but should be very dark brown on the outside)
- Oil, cooking - 2 Tbsp
- Onions / Jalapenos (for both burgers and salsa) - Prep as directed. Combine onions and jalapenos (just the portion for salsa) in one container. (Can be done up to 5 days ahead)
- Pineapple / Cilantro / Lime juice - Prep as directed. (Can be done up to 2 days ahead)
- Make salsa - Combine onions, jalapenos (portion for salsa), pineapple, cilantro and lime juice. (Can be done up to 2 days ahead)
- Make burgers - Use hands to combine pork with jalapenos (for the burgers), Jerk seasoning, salt and black pepper. Form into 1" / 2.5cm thick patties, and make a depression in the center with your thumb (this will prevent them from rounding in the middle as they cook). Cover and refrigerate if not making right away. (Can be done 1 day ahead)
- Plantains - Peel and slice plantains.
- Avocados - Mash avocados and season with some salt and pepper
- If making burgers on the grill: Heat grill to 500F (260C) degrees. Brush grill grates with first portion of cooking oil for the burgers and then place patties over direct heat. Grill on opposite sides for ~4 minutes each with cover closed and continue cooking until burgers reach an internal temperature of 160F (71C) degrees. Brush buns with second portion of cooking oil for the burgers and toast on grill for the last 2 to 3 minutes.
- If making burgers on stovetop: Heat a skillet or grill pan over medium-high heat. Brush pan with first portion of cooking oil for the burgers and then place patties on heated oil. Cook burgers until they reach an internal temperature of 160F (71C) degrees, ~4 minutes on each side. Brush buns with second portion of cooking oil for the burgers and place, cut-side down in skillet or pan. Toast until golden brown.
- While burgers cook, heat a nonstick pan over medium-high heat. Add cooking oil (for the plantains) and then plantain slices to heated oil. (Cook in batches if your pan isn't large enough to hold all of the slices without overlapping.) Sear plantains until golden brown and tender, 3 to 4 minutes on each side. Season with some salt.
- Assemble burgers by spreading both halves of buns with mashed avocado. Add burger patties and top with pineapple salsa.
- Serve burgers with plantains on the side and enjoy!
Every element of this meal was delicious!0 Helpful
My husband said it was a 10. The burgers were tasty and very easy to put together. The salsa was a great mix of sweet and heat. The plantains weren't ripe yet, so next time I would buy them a few days before. We will definitely be making these again.0 Helpful
Hands down, best burger I have had! So flavorful & easy to make. We used crushed pineapples instead of cubed so the salsa would stay on the burger better. Plantains were delicious as well.0 Helpful
The store only had green plantains and they were just really bland... needed salt or something else. The burgers were good . We used Walkers Wood seasoning and half a jalapeño.0 Helpful
The burger was great. I think I failed at making the plaintains!0 Helpful
The burgers took a lot longer than 4 minutes per side - maybe my patties were too thick? Also, I didn't shop far enough in advance to have ripe plantains so I made sweet potato wedges instead.0 Helpful